Recipes for the Resourceful Cook, by Keri Williams
Hello! Thank you for visiting my blog! My name is Keri. I am an avid home cook who has some pretty cool equipment and about 30 years of experience cooking for everything from Thanksgiving dinners for 25, parties for 50 and simple meals on a daily basis. I live in a pretty small house in the Northern California that has a pretty big kitchen. I love to cook and I’m kinda fearless in the kitchen. …
The frozen pantry: ham hocks hamburger boneless, skinless chicken breasts bacon andouille sausage puff pastry pie shells spinach mixed vegetables pancetta—cubed or sliced
whole milk (I prefer whole milk, 2% will do if you must) cream mayo pickles vinaigrette 1 dozen eggs 1 lb butter yogurt—small container of plain, plus flavored as you like for breakfast sour cream cream cheese (I use bricks because they’re cheaper and easier to store b/c they’re flat cheese—cheddar, Monterey Jack, American block of parmesan cheese some kind of breakfast meat—sausage or bacon mustard— whole grain, yellow dijon (if you must) carrots celery
flour: bread, all-purpose, wheat bread crumbs Campbell’s vegetarian vegetable soup x 2 Campbell’s cream based soup x 2 of your choice Campbell’s tomato soup x 2 Chicken broth, or chicken bouillon Tuna packed in water, good quality tuna packed in oil Pasta: spaghetti, rigatoni, orzo, bucatini, lasagna, penne, linguini rice: long-grain white, brown, basmati, jasmine Salsa—green and red enchilada sauce—green and red crackers peanut butter tomato sauce—28 oz x 2 tomato sauce—14 oz x 2 …